Pomegranate Rosemary Roasted Turkey Recipe

Name: Pomegranate Rosemary Roasted Turkey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (2 sticks) unsalted butter, softened to room temperature; 1/2 Bunch fresh rosemary leaves chopped finely; 2 Sprigs fresh rosemary, plus more for garnish as desired; Kosher Salt and freshly ground black pepper; 1 Large fresh turkey (12-14 lb); 2 cups Pomegranate juice; 2 Cloves garlic, peeled and gently smashed; 3/4 cup Brown sugar; 2 tablespoons Honey; 1/2 cup Fresh orange juice; 2 Extra-virgin olive oil; 1-2 Fresh pomegranates, seeds for garnish (optional); Tyler Florence

Servings: persons

1 cup (2 sticks) unsalted butter, softened to room temperature
1/2 Bunch fresh rosemary leaves chopped finely
2 Sprigs fresh rosemary, plus more for garnish as desired
Kosher Salt and freshly ground black pepper
1 Large fresh turkey (12-14 lb)
2 cups Pomegranate juice
2 Cloves garlic, peeled and gently smashed
3/4 cup Brown sugar
2 tablespoons Honey
1/2 cup Fresh orange juice
2 Extra-virgin olive oil
1-2 Fresh pomegranates, seeds for garnish (optional)
Tyler Florence

1
Tyler Florence
2
Preheat the oven to 350Au00b0F.
3
Begin by making a compound butter. Put the butter and chopped rosemary in a mixing bowl and mash with a fork or spoon until the rosemary is well incorporated. Season with salt and pepper.
4
Rinse the turkey thoroughly inside and out with cold water. Pat the turkey dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip 3/4 of the seasoned butter under, massaging the breast meat as you go. Take the remaining butter and baste over the outside of the bird ensuring complete and even coverage. Put the turkey on a rack in a large roasting pan, and into the oven.
5
Meanwhile prepare the glaze. To a small saucepan, add the pomegranate juice and sugar and gently simmer to dissolve the sugar. Once dissolved, add the garlic, honey, orange juice, extra virgin olive oil and rosemary sprigs. Simmer gently for 20-25 minutes until the mixture is thick and syrupy; it should coat the back of a wooden spoon.
6
Roast the turkey for 2 hours, basting with the pomegranate glaze every 30 minutes. Be sure to baste the turkey completely and evenly. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170Au00b0F. The thigh juices will run clear when pricked with a knife, about 3 hours total (Or approximately 15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil.
7
When done, remove the turkey from the oven and set aside to rest until cool enough to touch. Carve the turkey and serve with holiday sides.

1112

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup (2 sticks) unsalted butter, softened to room temperature, 1/2 Bunch fresh rosemary leaves chopped finely, 2 Sprigs fresh rosemary, plus more for garnish as desired, Kosher Salt and freshly ground black pepper, and more.

Yes, Pomegranate Rosemary Roasted Turkey falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pomegranate Rosemary Roasted Turkey

How did you like this recipe?

Frequently Asked Questions